Sticky Popcorn

Preparation and Organization: Before starting to cook, have all your ingredients measured and ready to go. This recipe moves quickly once you start boiling the butter, corn syrup, and sugar mixture. Having everything prepared in advance helps ensure a smooth cooking process and prevents the mixture from overcooking while you gather ingredients.
Temperature Control: When boiling the butter, corn syrup, and sugar mixture, it's crucial to maintain a steady temperature. Use a candy thermometer to monitor the temperature and ensure the mixture reaches the soft ball stage (around 235–240°F or 113–116°C). Boiling for exactly 2 minutes helps ensure the caramel achieves the right consistency without becoming too hard or too soft.
Popcorn Coating: To evenly coat the popcorn with the sticky caramel mixture, pour it over the popcorn in a large bowl and use a spatula or wooden spoon to gently toss and coat the popcorn thoroughly. Work quickly but carefully to prevent the caramel from hardening before evenly coating all the popcorn. If adding sprinkles, sprinkle them over the coated popcorn while it's still warm to ensure they adhere properly.